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Caviar Potato Canapés
6 small red potatoes -- (up to 8)
2 hard cooked eggs -- chopped
2 teaspoons mayonnaise
2 tablespoons Romanoff red lumpfish caviar, rinsed and drained
2 tablespoons Romanoff black lumpfish caviar, rinsed and drained
2 tablespoons chopped green onions or chives
Cook potatoes just until tender, about 15 minutes. Drain; cool.
Without peeling, cut each potato into 3 or 4 slices, about 3/8 inch thick. Discard end pieces or save for another use.
Mix egg and mayonnaise. Spread each potato slice with 1 teaspoon egg mixture, garnish with 1/4 teaspoon each red and black caviar, and sprinkle with green onion.
Makes about 18.